Jane's Blog | janebutelcooking.com
Jane Butel Cooking Tex-Mex, Inc dba  

Jane Butel

Get ready Set ...Go

By Jane Butel  October 23, 2024

Get ready for what, "you might ask?"  Well, when you look at the calendar, you see that the holiday season is fast approaching and holiday baking,specialty and traditional foods come to mind.

You can have lots of fun learning lots of hints, tips and recipes in our  bread making class.  You will learn tips for the best ingredients, timing and innovative recipes--perfect for the holidays.

And--not to be left out--in our Perfect Pies class at 5 PM on November 19, I will share the way for perfect pie crust--every time.   You will never have a "shoe leathery" crust ever again.

In the meantime, we still have a few places left in our Taco Party class next Tuesday, October 29 at 5 PM.  This class features innovative fillings and salsas and tops it all off with Perfect Margaritas.

And, our Southwest Traditional Holiday Cooking is filling up.  It is set for December 5 at 5 PM.

And, if you would like a relaxing, fun cooking break, our weekend class is scheduled November 15 -17 and as an early gift for you--I am discounting the class $250.00 for the next 5 days to $800.00.  You can also buy a Gift Certificate for the next year at that price.  (To purchase a gift certificate, please call us at 505-243-2622.) 

Here's a great quick meal for lunch or a light supper--

CHICKEN TORTILLA CHOWDER

The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.

Cooking Time: 10-12 minutes

Yield: 2 servings

1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups

2 white or yellow corn tortillas, broken up

1 pound chicken breasts, trimmed and cut into 1-inch cubes

3 scallions, thinly sliced (some reserved for garnish)

1 ½ tablespoons minced pickled jalapenos with juice

Optional Garnishes:

Cilantro leaves

Crushed red caribe chiles

Lime wedges

  1. Place the chicken broth and water in a 3-quart saucepan over medium heat. Add the tortillas and chicken. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes.
  1. Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.

Per Serving:

Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.

Reprinted with permission from Jane Butel’s Quick & Easy Southwestern Cookbook.

Share

 

Search Blog


Subscribe to Blog


Categories


Tags

Baking barbecue cookbook Benefits of Pure Chiles blue corn products chii chile and tomatillo seeds Chiles Cinnamon discounted cooking classes Discounted products Flan full particiipation cooking class Hotter Than Hell New Mexican Holiday Favorites Oaxaca Oaxacan recipes pure ground chiles Quick and Easy Recipe week long cooking class weekend cooking class western book

© Copyright 2024 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • info@janebutelcooking.com | Jane Butel Home Page

To ensure delivery of emails from my website please whitelist: info@janebutelcooking.com

Sign Up for Jane's FREE 10 Favorite Recipes eBook!
Follow me facebook 2017
Tex-Mex, Inc. BBB Business Review